Creamy Pumpkin Cloud

Iced milk tea under a lightly spiced pumpkin cream cloud. The topping doubles as a quick dessert cream.

Makes: 2 drinks · Time: 10 minutes plus chilling · Chargers: 1 × MOSA 8g N2O cream charger

Ingredients

• Pumpkin cream: 200 ml double cream, 80 g smooth pumpkin purée, 20 g sugar syrup, a pinch of cinnamon
• Tea: 200 ml black tea (cooled), 150 ml whole milk, 20 ml sugar syrup
• Ice cubes
• Mint leaves, to garnish

Method

1. Whisk the cream, pumpkin purée, syrup and cinnamon together and pass through a fine sieve into a cream whipper.
2. Charge with one N2O charger, shake and chill for 30 minutes.
3. Stir the tea, milk and syrup together and pour into two glasses filled with ice.
4. Top with a tall swirl of pumpkin cream and garnish with mint.

Tip

The pumpkin cream is also lovely piped on pancakes, tarts and hot chocolate.

Safety: use only food-grade N2O chargers, never fill your whipper past the max line, and always release any remaining gas before unscrewing the head.

Shop MOSA 8g N2O cream chargers and cream whippers.